Knife Basics
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How to Hold the Knife
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Allow the knife to balance gently in the palm of your hand with hand open.
![](http://us.wusthof.com/cdn/shop/files/howToHold2_{width}x.jpeg?v=1613777860)
Place the lower three fingers of the hand you use to hold the knife around the handle with the middle finger on the bolster.
![](http://us.wusthof.com/cdn/shop/files/howToHold3_{width}x.jpeg?v=1613777860)
The thumb and index finger clasp the blade left and right.
How to Cut Using the "Claw Grip"
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The free hand holds the material to be cut. The fingertips face the rear inside of the palm so cutting your fingers can be avoided.
![](http://us.wusthof.com/cdn/shop/files/howToCut2_{width}x.jpeg?v=1613777860)
The knife is close up against the fingers so that the blade lightly touches the fingers when cutting.
![](http://us.wusthof.com/cdn/shop/files/howToCut3_{width}x.jpeg?v=1613777860)
The cook's knife is moved straight up and down along the fingers with the tip of the knife always staying on the cutting board. So the knife makes a rocking movement.